Tangy Key Lime Bundt Cake #BundtAMonth

It’s #Bundtamonth time everyone! I am so excited! I have become addicted to baking bundt cakes. The thrill of seeing IF it pops out of the pan all in one piece keeps me on the edge of my kitchen chair! This month’s theme is citrus, and what better way to celebrate citrus than with a Tangy Key Lime Bundt Cake.

Directions:
1. Preheat oven 350 degrees, spray bundt pan with Pam for baking and dust with plain breadcrumbs
2. Sift together flour, baking powder, salt and set aside.
3. Beat butter till soft, gradually add sugar, beat ’till light & fluffy.
4. Beat in eggs one at a time, scraping down bowl after each addition.
5. On lowest speed, alternately add dry ingredients & milk, scraping bowl as nec. and beating just to mix each addition.
6. Stir in lime zest by hand.
7. Pour half the batter on one side of pan, half in other. Level top by briskly rotating pan back and forth.
8. Bake until cake tester comes out clean, about 1 1/4 hours. Let cool slightly on wire rack – 10-15 mins.
9. Stir lime juice and sugar together just to mix for glaze.

Place cake rack on tube pan and invert and place rack over foil. Using pastry brush, brush glaze all over warm cake until completely absorbed. Brush on any glaze that drips onto foil.

Let cake cool completely & transfer to cake platter. Let stand loosely covered for several hours or preferably over night. When ready, outside of cake will be completely dry.

Making my bundt, I was, once again, not prepared with whole milk. Sheesh. You would think I would just keep it in the house, but we only drink skim. In the past I have substituted flavored creamer in a pinch, and it worked well. This time I wasn’t stocking a coffee creamer that would layer nicely with my key lime juice. International Delight needs to get on that Mounds flavor asap (chocolate and coconut totally would have worked).

I ended up using skim milk. Do not do this. The cake has delicious tangy lime flavor all through the cake, but was a little dry. With a cup of warm tea or it would be perfect for an mid-morning or afternoon break, as it is not an overly sweet cake. However, I learned a good lesson on not to skimp on the fat content for a bundt cake.

Hindsight also being 20/20, I may have baked this cake a little longer than necessary. I called it golden brown while I was glazing the cake, and I was quickly corrected by Baby saying “It’s more chocolate brown than golden, Mommy.” I couldn’t do anything by laugh. She was right. I found the recipe HERE from Chow, and I definitely want to give this one another try and see if I can do better.

Speaking of better…check out these beautiful (as well as delicious) other bundt cakes from the lovely bloggers participating this month. I don’t even know where to start! They are all amazing!

Want to join in the #BundtaMonth fun?
– Simple rule: Use mandarin, orange, citrus lime, yuzu, lemons, key lime or anything citrus – and bake us a Bundt for Tangy January
– Post it before January 31, 2013
– Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
– Add your entry to the Linky tool below
– Link back to our announcement posts.
– Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

This cake is so pretty! And I bet the limes added a wonderful flavor to the cake. Thanks for the info about skim milk vs something with more fat. I sometimes wonder how that will change the taste of my baked goods and will take your advice, thanks!

Your Bundt turned out beautifully and I adore the shiny glaze. We tend to drink low fat milk but I always seem to have a liter of cream in the refrigerator as well as my husband likes a splash added to his milk when he eats Grape Nuts in the morning. Not healthy, I know, but I like to think the cereal makes up for it.

I wish I could get key limes here. I´ve had real key lime pie once in Miami, but apart from that I never saw the fruit. The best combo I found is lemon and lime (the small green ones) together. Gorgeous cake Karen!

I prefer cake over pie so a key lime cake is good for me. I agree not to skimp on the fat for a cake. Luckily I have half-and-half in the fridge because that is what I use in my coffee. I mix it with skim milk when I forget to buy whole milk for a cake.

Meet KP

Hi! I'm KP! Welcome to the heart of our home - the kitchen. When you visit, you'll always find good food, lively conversation and tons of laughter. I'd love for you to join my family in our culinary and family adventures around Atlanta (and beyond). Learn more about KP...

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Meet KP

Hi! I'm Karen and I want to welcome you into my kitchen - the heart of our home. When you visit, you'll always find good food, lively conversation and tons of laughter. I'd love for you to join my family in our culinary and family adventures around Atlanta (and beyond).Learn more about KP...